1. Put moong dal in water and leave to soak for 4-5 hours.
2. Grind moongdal into smooth, light and fluffy.
3. Press excess water from spinach and mix into the ground moong dal.
4. Add coriander leaves, chillies, baking powder and salt to the above mixture and stir well.
5. Heat oil in a deep frying pan.
6. Drop 6 headed teaspoonfuls of mixture into the hot oil and fry for 4-5 minutes or until golden brown.
7. Drain dumplings on kitchen paper and keep warm while frying remaining.
Serve hot with tomato ketchup or any chutney.